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Chocolate Cappuccino Biscotti
This is Sue McDonald's recipe.
3/4 cup sugar
1 tbs unsalted butter, softened
1 tsp vanilla extract
3 large eggs, slightly beaten
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp instant coffee granules
1/2 cup chocolate chips
3/4 cup walnuts, toasted & chopped

white chocolate chips for garnishing (optional)

In a mixer, gently cream together butter, sugar and vanilla. Add eggs to sugar mixture, one at a time, with mixer on low. Turn off mixer. In a large bowl, combine all remaining ingredients except chocolate and nuts. Add 1/2 flour mixture to mixer bowl, combine wet & dry ingredients on low. Add remaining flour mixture when incorporated. Mix on low. Turn off mixer. Fold in chocolate and nuts by hand with a rubber spatula or large spoon.

Heat oven to 300.

On a floured surface, turn out cookie dough. Knead gently, sprinkling with flour, just until it is not sticky. Divide in half. Make logs with each half.

Bake at 300 degrees for 35 minutes on a cookie sheet lined with parchment paper. Take out of the oven and let cool. With a bread knife, slice on a diagonal, making 1/2 inch wide cookies. Lay the slices on a baking sheet lined with parchment paper. Bake an additional 10 minutes.

If desired, melt the white chocolate chips in a double boiler. Dip the bottoms of the biscotti in the chocolate, letting excess run off. Turn upside down and let cool on wax or parchment paper.

Questions? See the video here: